Table 6.
In situ analysis of the antimicrobial activity of the vapor phase of Eucalyptus globulus essential oil on white radish.
| White Radish | ||||
|---|---|---|---|---|
| Bacterial Growth Inhibition (%) | Gram-Positive Bacteria | |||
| Eucalyptus globulus EO (µL/L) | B. subtilis | E. faecalis | S. aureus | |
| 62.5 | −43.94 ± 1.98 a | 76.86 ± 1.43 d | 76.79 ± 2.15 d | |
| 125 | −24.74 ± 2.05 b | 54.15 ± 2.47 c | 5.67 ± 1.03 a | |
| 250 | 24.92 ± 1.68 d | 33.41 ± 1.48 b | 13.49 ± 2.59 b | |
| 500 | −11.92 ± 0.66 c | 13.59 ± 2.80 a | 56.97 ± 2.22 c | |
| Bacterial Growth Inhibition (%) | Gram-negative bacteria | |||
| Eucalyptus globulus EO (µL/L) | P. flourescens biofilm | P. aeroginosa | S. enterica | Y. enterocolitica |
| 62.5 | 43.69 ± 1.92 d | 8.62 ± 1.06 a | 13.33 ± 1.94 a | 15.44 ± 2.64 a |
| 125 | 35.00 ± 2.69 c | 24.74 ± 2.10 b | 75.29 ± 2.91 d | 65.75 ± 1.86 c |
| 250 | −54.41 ± 2.13 a | 34.08 ± 1.99 c | 24.70 ± 2.82 b | 33.37 ± 1.47 b |
| 500 | 25.13 ± 2.04 b | 86.79 ± 2.40 d | 44.11 ± 1.43 c | 91.26 ± 4.58 d |
| Mycelial Growth Inhibition (%) | Yeasts | |||
| Eucalyptus globulus EO (µL/L) | C. albicans | C. glabrata | C. krusei | C. tropicalis |
| 62.5 | 5.97 ± 1.36 a | 86.82 ± 3.07 d | 11.71 ± 1.00 a | 35.57 ± 2.04 c |
| 125 | 64.97 ± 2.56 d | −8.00 ± 1.60 a | 34.07 ± 2.53 b | 8.26 ± 1.35 b |
| 250 | 13.34 ± 2.19 b | 65.96 ± 1.71 c | 66.26 ± 2.35 c | 55.97 ± 2.97 d |
| 500 | 54.29 ± 2.50 c | 14.69 ± 2.77 b | 75.97 ± 2.98 d | −24.37 ± 2.90 a |
| Mycelial Growth Inhibition (%) | Microscopic fungi | |||
| Eucalyptus globulus EO (µL/L) | A. flavus | B. cinerea | P. citrinum | |
| 62.5 | 76.67 ± 2.77 d | 76.06 ± 2.77 d | 85.77 ± 1.71 d | |
| 125 | 55.00 ± 2.62 c | 56.01 ± 2.34 c | 63.74 ± 2.06 c | |
| 250 | 43.37 ± 2.06 b | 34.67 ± 2.90 b | 33.10 ± 1.44 a | |
| 500 | 14.68 ± 2.05 a | 11.70 ± 0.87 a | 54.30 ± 2.24 b | |
One-way ANOVA; individual letters (a–d) in upper case indicate the statistical differences between the concentrations, p ≤ 0.05; the negative values indicate the probacterial activity of the essential oil against the growth of microbial strains.